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Category: Chicken
Prep Time: Cook Time: Total Time:
3 boneless, skinless chicken breast halves, cut into chunks
1/2 cup soy sauce
1 tbsp each grated fresh ginger and lemon juice
2 tbsp sake or dry sherry
1 1/2 cups coarse bread crumbs
1/3 cup flour
2 tbsp cornstarch
2 eggs, beaten
Peanut oil
Combine the first 4 ingredients in a bowl, reserving a small portion for later. Stir in the chicken; cover and let stand at room temperature for 30 minutes, stirring occasionally. Drain and pat dry.
Make a breading station: breadcrumbs on one bowl, flour and cornstarch in another and eggs in another. Dredge the chicken in the flour mixture; shake off excess. Dip in egg and then roll in the crumbs.
Heat oil in a pan to 375 degrees and fry chicken, a few pieces at a time, until the coating is browned on all sides and the meat is no longer pink in the center, about 2 minutes. Drain on paper towels and serve immediately, using the reserved marinade as a dipping sauce.
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ORIENTAL SEASONED FRIED CHICKEN
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Category: Chicken
Prep Time: Cook Time: Total Time:
3 boneless, skinless chicken breast halves, cut into chunks
1/2 cup soy sauce
1 tbsp each grated fresh ginger and lemon juice
2 tbsp sake or dry sherry
1 1/2 cups coarse bread crumbs
1/3 cup flour
2 tbsp cornstarch
2 eggs, beaten
Peanut oil
Combine the first 4 ingredients in a bowl, reserving a small portion for later. Stir in the chicken; cover and let stand at room temperature for 30 minutes, stirring occasionally. Drain and pat dry.
Make a breading station: breadcrumbs on one bowl, flour and cornstarch in another and eggs in another. Dredge the chicken in the flour mixture; shake off excess. Dip in egg and then roll in the crumbs.
Heat oil in a pan to 375 degrees and fry chicken, a few pieces at a time, until the coating is browned on all sides and the meat is no longer pink in the center, about 2 minutes. Drain on paper towels and serve immediately, using the reserved marinade as a dipping sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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